SEPARATION OF PICROCROCIN, CIS-TRANS-CROCINS AND SAFRANAL OF SAFFRON USING HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH PHOTODIODE-ARRAY DETECTION

High-performance liquid chromatography with photodiode-array detection was used to separate picrocrocin (bitter-tasting component, glucoside of safranal), cis/trans-crocins (carotenoids, glucosyl esters of croc etin) and safranal (flavour, monoterpene aldeyde) of saffron. All comp onents of pure red Greek saffron were extracted from dried stigma with 50% methanol. These compounds were detected, separated collected and identified simultaneously using a Merck LiChroCART 125-4 Superspher 10 0 RP-18 (4 mum) column and as mobile phase a linear gradient from 20% to 100% acetonitrile in water in 20 min with a detection wavelength at 308 nm.